Roasted cauliflower and hazelnut salad

April 1, 2021 at 8:14 pm (Cruciferous rich, Ottolenghi, Salads, unrated, Winter recipes)


Derek chose this recipe from Ottolenghi’s cookbook Jerusalem. It has you roast the cauliflower, then mix it with roasted chopped hazelnuts, parsley, pomegranate seeds, allspice, sherry vinegar, maple syrup, and celery. Derek left out the pomegranate seeds and I couldn’t find any decent cauliflower, so we used romanesco instead. But the instructions say to roast the cauliflower for 25 to 55 minutes, and I forgot to mention to Derek that romanesco cooks more quickly than cauliflower. So when he checked it after 25 minutes it was overdone. He made the salad anyway, and said it was pretty good. Alma, predictably, didn’t like it, and I found it quite strange. The sweet dressing with maple syrup and allspice just didn’t work for me. We’ve made a classic Italian dish with cauliflower and raisins and olives before, and I haven’t liked that combo that much either. The one thing that both Derek and I liked in this recipe was the crisp celery. It was the best part.

Maybe we should try the recipe again, using cauliflower and not overcooking it, and adding the pomegranate seeds. But I’m still worried about all that allspice. A generous 1/4 tsp. is quite a lot of allspice.

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